Add chicken breasts to broth and poach for 20 minutes or until thermometer inserted into the largest piece reads 170F. Remove chicken and set aside to cool. Strain broth into another pot and set aside.

Slice chicken breasts.

Blanch noodles in a pot of boiling water (about 1 minute), strain and divide into 4 bowls. Top with sliced chicken, red onion, green onion, bean sprouts, cilantro, basil and mint. Pour broth into each bowl. Add condiments as desired.